Moo Goo Gai Pan
Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok.
Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok.
Add mushrooms, bamboo shoots, and Chinese cabbage. Stir fry 2 minutes.
Add chicken broth and sugar. Bring to a boil. Return chicken to the wok.
Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened.